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Complete recipe

Creamy mushroom & spinach pasta

Pasta with browned mushrooms and spinach in a light, creamy pan sauce.

By Forkue Updated

28 minutes3 servingseasylow budget
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Creamy mushroom and spinach pasta in a warm ivory bowl
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Pasta250 g · dry
  • Mushrooms300 g · sliced
  • Spinach4 cups · washed
  • Garlic2 cloves · minced
  • Milk3/4 cup · refrigerated
  • Parmesan · optional1/4 cup · grated

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Put pasta water on to boil.
  2. Slice mushrooms, wash spinach and mince garlic.
  3. Measure milk and grate parmesan if using.
  4. Bring a large pot of water to a boil, salt lightly and cook the pasta for the time on its packet. Reserve a mug of cooking water before draining.
  5. Heat a little oil in a wide skillet over medium-high heat. Cook mushrooms for 8–10 minutes until browned and their liquid evaporates.
  6. Lower heat to medium, stir in garlic for 30 seconds and add spinach until wilted. Pour in milk and simmer gently for 2 minutes.
  7. Add drained pasta and toss over low heat for 1–2 minutes. Add parmesan if using and a little reserved pasta water if needed. Season and serve.

Cooking and storage notes

  • Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
  • Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.